Cream Cheese Alfredo Sauce

"This is my spin on Alfredo sauce. We love cream cheese, mushrooms and garlic. So I decided to try different ways of creating this tasty dish! Serve with fettuccini, and sliced crusty bread for mopping!"

Directions

Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.

Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.

Most Helpful Positive Review

Mar 23, 2011

AWESOME and EASY! I used an 8oz. pkg. of sliced mushrooms, because that's all I had, which I sauteed in the 1/2 cup of butter (omitting the 2 tbsps.). Then I added in a clove of minced garlic (which I left in there). Once that was done, I added in the block of cream cheese and melted it in. I then added in the milk and combined until smooth. I added the parm to thicken and at the end, I added a box of frozen peas that I had cooked. Heated it all through and seasoned with pepper and a little dried basil (it's all I had)...YUM, YUM, YUM!!!! I served this over wagon wheel shaped pasta for something fun. I LOVED the ease of this recipe, and the outcome was nothing short of DELICIOUS! The beauty of this recipe is that it is so versatile and pretty much anything you like can be added. I will definately be making this often (I'm an alfredo addict, lol)! Thanks for sharing. :)

Most Helpful Critical Review

Sep 04, 2011

this just didn't have a good flavor; I think the cream cheese is just not a good ingredient to try to make an alfredo sauce. I made the recipe per measurements, except I used a bunch of mushrooms and doubled the garlic-- really the only good part of it.
Ok to eat once-- never repeat it.

I have been making this recipe for years (given to me by a friend). I use Chicken or Shrimp instead of the mushrooms, or make it plain. However, I DO NOT use the butter at all. It does not need it and is still SO GOOD. That really cuts down the fat content and almost makes it a healthy recipe!

I gave this 5 stars because it was EASY and DELICIOUS. I omitted mushrooms (don't care for them), but when the sauce was complete, I spooned it over rigatoni(I didn't have farfalle or linguine),chopped broiled chicken breast and steamed broccolli. Yes, it is a little rich, but worth the splurge! Plus, if you are calorie conscious, you shouldn't be trying this one, anyway? Some italian bread rolls finished it off perfectly! Thanks for the recipe! Will be making again (and again).

This is perfect for home cooked alfredo sauce! I cut down the butter amount to just 2tbsp. If your sauce ever turns out to be too think and you want to cut down on calories, try addding chicken stock instead of milk to thin it. Thanks for sharing this wonderful recipe!

Directions read: remove the (crushed) garlic? I sauted the garlic in the pan after the mushrooms were removed then added the rest of the ingredients. To change it up from time to time... you can add cooked chicken and fresh spinach at the end.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.